This Persian lamb kofta recipe brings together fragrant spices and fresh herbs to create succulent grilled meatballs.
The accompanying saffron yogurt sauce adds a creamy, aromatic touch that's easy to prepare and pairs perfectly with the lamb.
Perfect for a summer grill or a flavorful dinner, this recipe highlights traditional Persian flavors in a simple format.
Why You’ll Love This Recipe
- Using ground lamb with a high fat content ensures juicy and flavorful meatballs.
- Fresh herbs like parsley and mint lighten and brighten the kofta mixture.
- Grilling the kofta imparts a slight char and smoky flavor, enhancing the dish.
- Saffron steeped in warm water releases its color and flavor, giving the yogurt sauce a subtle yet distinctive aroma.
Persian Lamb Kofta with Saffron Yogurt Sauce
These Persian lamb kofta meatballs are seasoned with warm spices and fresh herbs, grilled to juicy perfection, and served with a fragrant saffron yogurt sauce.
- Prep time
- 20 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 16 kofta meatballs and about 1 cup saffron yogurt sauce
Ingredients
- 1 lb (450 g) ground lamb (preferably 80% lean)
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons plain breadcrumbs
- 1 egg, lightly beaten
- 1 cup plain Greek yogurt
- 1/4 teaspoon saffron threads
- 2 tablespoons warm water
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil, plus more for grilling
Instructions
- Prepare the saffron yogurt sauce Soak the saffron threads in 2 tablespoons warm water for 10 minutes to release color and flavor. In a bowl, combine the Greek yogurt, soaked saffron with its liquid, lemon juice, and a pinch of salt. Stir well and refrigerate until serving.
- Make the kofta mixture In a large bowl, mix together the ground lamb, grated onion, minced garlic, parsley, mint, cumin, coriander, cinnamon, paprika, turmeric, cayenne pepper (if using), salt, pepper, breadcrumbs, and beaten egg. Mix until just combined; avoid overmixing to keep the kofta tender.
- Form the kofta meatballs Wet your hands with a little water and shape the mixture into roughly 1 1/2-inch (4 cm) meatballs, about 16 in total. Place on a plate or tray.
- Preheat grill and cook kofta Preheat an outdoor grill or grill pan over medium-high heat and brush with olive oil. Grill the kofta for about 4-5 minutes per side, turning carefully, until nicely browned and cooked through to an internal temperature of 160°F (71°C). Remove from the grill and let rest for 5 minutes.
- Serve Serve the grilled kofta hot with the saffron yogurt sauce alongside for dipping.
Helpful Tips
- Use ground lamb with around 20% fat content for juicy results.
- If you don’t have fresh herbs, substitute with 1 teaspoon each dried parsley and mint, but fresh is best.
- Check doneness by using a meat thermometer to ensure the lamb reaches at least 160°F (71°C) for safety.
- To save time, the saffron yogurt sauce can be prepared up to a day ahead and refrigerated.
- If you don't have a grill, you can pan-fry the kofta in a hot skillet with a little oil.
Storage and Make-Ahead
Store leftover cooked kofta and saffron yogurt sauce separately in airtight containers in the refrigerator for up to 3 days.
When reheating kofta, heat to an internal temperature of 165°F (74°C) for safety.
Saffron yogurt sauce can be stored for up to 3 days but may thicken; stir well before serving.
Frequently Asked Questions
Can I make the kofta without grilling?
Yes, you can pan-fry the kofta in a skillet over medium heat with some olive oil, cooking about 4-5 minutes per side until cooked through.
Is saffron necessary for the yogurt sauce?
Saffron adds a unique flavor and color, but if unavailable, you can omit it or substitute a pinch of turmeric for color.
Are these kofta meatballs safe to eat medium rare?
No, lamb should be cooked to an internal temperature of 160°F (71°C) to ensure food safety with ground meat.
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